Mexi-Quiche

Ingredients

• 1 (9 inch) unbaked deep-dish pie crust
• 10 ounces chorizo sausage
• 6 eggs
• 1/4 cup milk
• 1 (10 ounce) can diced tomatoes with green chile peppers (such as Rotel), drained
• 2 cups shredded Mexican cheese blend, divided
• 1 (15 ounce) can refried beans

Directions

Preheat oven to 400 degrees F (200 degrees C). Press pie crust into a 9-inch deep-dish pie pan.

Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 10 minutes; drain and discard grease.

Lightly beat eggs and milk together in a large bowl; stir in tomatoes with green chile peppers and half the Mexican cheese blend.

Spread refried beans evenly across the bottom of the pie crust; layer chorizo onto refried beans. Pour egg mixture over chorizo layer; top with remaining Mexican cheese blend.

Bake in the preheated oven until a knife inserted in the middle of the quiche comes out clean and cheese is lightly browned, about 45 minutes. Remove from oven and cool for 15 minutes before serving.